Abstract
The theoretical basis for calculating the expected heat release during alcoholic fermentation is reviewed and updated, incorporating modern thermochemical data and modern concepts of microbial process stoichiometry and energetics. Historical and more recent experimental values of heat release are reviewed and evaluated. Errors in recent enological textbooks are discussed and corrected.
- Received December 1981.
- Accepted January 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
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